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Table 4 Sensory evaluation of M. longissimus dorsi muscles in LYD and KNP breeds

From: Physicochemical properties of M. longissimus dorsi of Korean native pigs

Breeds Items LYD KNP Overall mean t-values
Visual color 8.25 ± 0.40 8.56 ± 0.56 8.41 ± 0.48 −1.55NS
Flavor 7.88 ± 0.86 8.79 ± 0.62 8.34 ± 0.74 −3.00**
Tenderness 9.08 ± 0.29 8.42 ± 0.73 8.75 ± 0.51 − 2.92**
Juiciness 8.98 ± 0.59 7.90 ± 0.64 8.44 ± 0.62 − 4.26***
Off-flavor 8.67 ± 0.50 8.79 ± 0.39 8.73 ± 0.45 − 0.52NS
Overall acceptability 8.13 ± 0.68 9.29 ± 0.33 8.71 ± 0.51 − 5.34***
  1. Means and standard deviations were denoted by Likert′s scale (10 = very excellent, 1 = very poor)
  2. **p < 0.01, ***p < 0.001, NSNon-significant (p > 0.05)